Ingredients
Sour cream or crème fraiche, for serving
1/2 teaspoon smoked paprika
2 cups vegetable or chicken broth
2 tablespoons olive oil
Salt and pepper, to taste
Salt and pepper, to taste
3 cloves garlic, peeled
1 tablespoon fresh thyme leaves
1/2 yellow or white onion, sliced
1 red bell pepper, seeded and sliced
2 medium zucchini, halved and cut into 1-inch pieces
4 vine-ripened tomatoes, quartered and seeded
4 carrots, peeled, halved and cut into 2-inch pieces
Step by step
Heat the oven to 400°F. Line a baking sheet with foil.
Place the prepared vegetables, thyme leaves, garlic and salt and pepper to taste in a single layer on the prepared baking sheet. Drizzle with the olive oil and lightly toss.
Bake the vegetables 45 to 50 minutes, stirring occasionally until roasted, tender and caramelized.
Transfer the vegetables, garlic and thyme to a blender. Add the vegetable or chicken broth, smoked paprika and more salt and pepper to taste. Blend until smooth.
Pour the soup into a large saucepan over medium heat. Stir until heated through.
Serve in bowls topped with a dollop of sour cream or crème fraiche.